New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Wednesday, July 16, 2008

CrockPot Indonesian Chicken Recipe



Day 198.


Suzanne emailed me this Indonesian Peanut Butter Chicken recipe last week, and I immediately printed it out. I had everything on hand, and knew that it was something that I needed to make.


So I did.


In the CrockPot.


Suzanne said that she had originally gotten it from Leanne Ely's book, Saving Dinner. I subscribed to Leanne's dinner service emails for a while when I was first married---I liked the variety of the dishes, and it was a valuable service for our family while we were learning how to meal plan.
The Ingredients.
--enough chicken parts to feed a family of 4. I used 17 frozen drummettes and wings.
--2 T soy sauce (La Choy and Tamari wheat-free are GF)
--2 chopped cloves of garlic
--1 1/2 t sesame oil
--1/4 t cayenne pepper
--1/3 cup peanut butter
--1/2 t ground ginger
--garnish with sesame seeds and lime wedges; optional
The Directions.
--put the peanut butter into your crockpot and turn it to high so it can begin to melt
--add the other sauce ingredients
--stir to mix
--add your chicken; toss to coat. My chicken was frozen solid and kind of all stuck together. It didn't seem to matter.
cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness. The longer you cook it, the more tender it will become, but it may fall off the bone if you cook too long.
If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn. You may need to stir a few times.
The Verdict.
This was pretty good, and the kids liked the little drumsticks a lot. Adam and I both thought that it needed either honey or sugar and some red chili pepper flakes. I don't know if Leanne was assuming that we were going to use natural peanut butter, or the sugary kind. If I made this again, I'd add 2T of either white or brown sugar. And I'd sprinkle red chili flakes on the grownup portions.
I really liked the squeeze of lime.
Thank you SO much, Suzanne! This was a great middle-of-the-week dinner for us, and it took about 6 minutes to prepare. Other than the garlic, there was no chopping---yay!
If you'd like to go vegetarian, I made peanut butter tofu earlier in the year with a slightly different peanut sauce. I remember liking it lots.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
psst. The CrockPot Give-Away contest is still open until Friday, 5pm Pacific. You need to open the comment section on the giveaway post and leave a comment there; it's too much work (for me!) to go through the other posts and copy and paste your comment into the giveaway post. Please go comment there! please. xoxo :-0
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45 comments:

Wendy said...

Wow this looks amazing!! And easy to prep too! ..x.

Lori4squaremom said...

Sounds great Stephanie! Seems like I"ve made this one before (I also have belonged to Leanne Ely's email menu mailers in the past....several times, actually) and it seems like we liked it, but I kind of remember it not having a lot of depth of flavor....will have to try it again and see how we like it now :)

Thanks, Stephanie!

Blessings,
Lori

moniluvsya said...

I would love to enter the crockpot contest Stephanie!
moniquer83@gmail.com

I'd like to share with you my Italian Grannies recipe for bolognese sauce (aka gravy)
Ing:
1 28 oz can of crushed tomatoes + 1 can of water
1 T of tomato paste
1 clove of garlic
1/2 a large onion - chopped
1 T italian seasoning (or a sprinkling of basil, orgeano, and parsley)
1 T garlic powder
1 T onion powder
1 bay leaf
pinch of sugar
salt and pepper to taste
1 lb of ground beef or turkey (i use turkey)

Dir:
before you start the crock, saute the garlic in Olive oil till its golden brown and scoop it out (too much garlic makes sauce bitter) then add your onions to your garlic flavored oil and saute with meat, breaking it up as it cooks. Once it is cooked, throw all the ingrdients in the crock and set it low to simmer all day. This stuff freezes well too!

Love Love Love your website!
-Monique

Kate said...

Is there a difference between mincing and chopping garlic? I usually use a garlic press - no chopping at all! You don't have to peel the cloves, even!

I'll have to try this one - or at least seek out a recipe like it that has maybe a few more flavors blended in (based on your verdict and other comments).

Thanks again!

Tami said...

Hi,
I am glad I found your blog! I love crock pot cooking and am always looking for new recipes. I would also like to enter the contest.
tamicarson@aol.com
Thank you!

Crockpot Lady said...

moniluvsya and tami, make sure you leave a comment on the actual giveaway post.

kate, totally use the garlic press. I don't have one right now---it's been hijacked for playdough hair. :-)

xxo
steph

itsahumanzoo said...

This looks so easy and yummy! I have all the ingredients too! I can't believe how simple the ingredients list is. Do you think big drumsticks and thighs would be okay? I have some in my freezer that really need to get eaten.

C said...

I love my garlic press and I always use more garlic than called for in a recipe.

Since there is lime on the side, what about squeezing some of it into the peanut butter? Along with the chili pepper?

LOL, I have been on a mango-pineapple salsa kick, so I have limes everywhere. Last night I tested some lime on tilapia to see how well it works in preparation for making some ceviche.

Lelani Craig said...

I just threw it into the crockpot for dinner tonight. We were out of a couple of ingredients so I improvised but I did add a bit of honey and red pepper flakes as suggested.

Astrid said...

I made the other peanut sauce recipe (the one with tofu and spinach) - however I ended up adding about 1/2 cup of coconut milk plus 1 Tb of brown sugar to it to make it perfect.
Did you get my entry for the crockpot contest?

Molly said...

Another friend of mine suggested that book as a good start to cooking more at home (and to more healthy meals).

My sister in law is now hooked on you, too. Well, on your site. Being hooked on someone is probably illegal... :D

Sara Kelley said...

hey steph,
i've been reading your blog for quite a while now and i've always wondered...why GF? my sister just started her kids on a GFCF diet so i've forwarded her your blog. thanks for all the great ideas!
sara

Carolyn said...

two of my favorite things - a crockpot and peanut butter. Yum!

I'll have to try this soon...

Tara said...

I made this today....I thought it was strange that there was really no liquid. I read it a few times to ensure it was not just my prego brain. I added a bit of chicken stock...however it burnt pretty bad around the edges of my crock and I did come back to stir it a few times..but then napped for a bit. I turned it off as the chicken is cooked, but dinner isn't for a bit. However, I forgot while pregs I don't do well with the smell of Peanut butter...so I don't think I'll be eating it...hopefully hubby and son will enjoy!!
Tara V

Crockpot Lady said...

Tara, I'm sorry that you had an issue with burning!

crockpots work the best when they are at least 2/3 of the way full. You are right in that there isn't much liquid in here, but the chicken creates it's own juice, and it's kind of nice once in a while to have a meal that isn't swimming in liquid.

If your crockpot is too big, you will have issues with burning.

I hear you on the preggo smells---I couldn't handle canned tuna or chicken and oranges. the smell of oranges being peeled StILL grosses me out, and it's been 4! years since I was last preggo.

xox
steph

Jennifer said...

I'll be making this one tonight as I have all ingredients on hand :)

Lorrie said...

Love your blog--love that everything is gluten-free! I have celiac and it's been hard to use my crock pot

Cherie said...

I have all ingredients on hand for this! I am going to make this Tomorrow!

I have to say, I can`t wait to try it because I have yet to make something (you liked) from this site that wasn't fabulous. Thank you for making this blog :)

The P & A Food Chronicles said...

so, your site is pretty cool!!

discoverd it in the rachel ray tv.
i recently started my blog and it can be hard to get noticed...
congrats!!!
im goin to try the rissoto in day 173

jen said...

I ran across a website that I wanted to share with you that has a lot of gluten free information and products on it: www.bobsredmill.com
maybe you already know about it, but I immediately thought about you when I saw it. I love your recipes!!

renette74 said...

wow an easy recipe with not much chopping and cutting for a nurse like me with very few hours to spare this is a good one....more recipes like this please.

renette74@yahoo.com

Audrey said...

Love your site! I love my crockpot and it's my best friend since the birth of my triplets!
gottriplets@embarqmail.com
~Audrey

sara said...

just tried your lemon rosemary chicken last night....awesome!!! every one of my family members LOVED it!!! Thx for the great recipes!

Anonymous said...

There's a Kraft recipe that makes a thai stir fry sauce using peanut butter, soy sauce and Catalina dressing (probably not GF but you could figure out how to re-do it). Do you think that the addition of the dressing and soy sauce would help this?

Julie said...

So excited to find your site. I love my crockpot, but only have like three recipes that I use over and over. My family is so bored!!! (and so am I)

Thanks!

Julie
gatherthewheat@yahoo.com

Northside Food said...

This is similar to my peanut butter noodles I make. The recipe is here: http://northsidefood.blogspot.com/2008/04/teaching-kids-to-cook.html

Anonymous said...

what kind of crock pot do you use? I had the old style (one radio button) and then I got a new one - big, 6qt - electronic, it burnt everything. I threw it out. I'm thinking of trying the Oster version....

Pixeltrash said...

I'm making this tonight. I'm going to use your idea and add the pepper flakes to the adult portion.
It sure smells great cooking. I have added some chicken broth because it was getting a little thick. Thanks for the recipe

Carolyn said...

I made this last night, using boneless chicken breasts. I doubled the recipe, since I had almost 3 lbs of chicken...then panicked over the lack of liquid so I added a can of chicken stock.

When I woke up this morning, my kitchen smelled incredibly yummy, and I can't wait to have it for dinner tonight. Thanks for the suggestion of the red pepper flakes, I think we'll enjoy the kick.

lv2trvlbchbum said...

Girlfriend, I have cooked a few of your recipes since viewing your bit on Rachel Ray..I think you need the Nobel prize for all the people who try to cook healthy and trying to ease up on our use of electricity!!You are awesome, I will have to admit that I tweaked some of the recipes, to include this chicken pb thing. I knew better, but coming from my Mom's genetic makeup, I messed the whole thing up. We did eat the chicken but I am sooooo disappointed I used thighs(not a fan at all). I think I used too much pb first of all, and it went down hill from there.We all ate our thankful bites (that's how you get your little ones to try something different). That didnt stop me from your site, I have cooked the mac and cheese twice with great results!!Now I want to cook the chow mein and the blueberry buckle. You are in my favorites as we speak!! (prayers also:?)Dont even ask me about the rice and beans, I went crazy with rice (way too much)I couldn't sent some to the troops. I didn't realize rice grows to astronomical proportions when cooking. Again, gene pool. I always make enough for an army, I don't want anyone going away hungry! love you and your blog, thanks karen

Anonymous said...

Another hit with my family. We added 2 T. of honey to the sauce and used grated fresh ginger. Delish!!!! I have two of those newer, overly hot crockpots and I found that using mostly frozen chicken breasts, I only had to cook this about 2 hours on low, then turned to serve for the remaining 4 hours until dinner time. The chicken was perfect - moist & tender.

Laura-IH said...

Yum! I added 2 T of brown sugar as suggested, and loved this! So good! Thanks for the recipe! I know I will be making this again!

Elle_Cooks said...

I just tried this one, and although it does need a "little something", it was still yummy.
I used regular creamy peanut butter--not the natural stuff, and the sugar content seemed just right.

I'm a big fan of the Slow Cooker bags, but when I dumped the PB into the bag, I was worried about how to stir it. Before the pot got hot, I turned it off, put the rest of the sauce ingredients in the bag, took the bag out of the pot and squished it all around to mix it. I added the chicken and squished some more to coat. This seemed to work really well.

Thanks for pressing on through the year and keeping your resolution. I'm looking forward to trying the tomato soup recipe you posted last week.

Jenna said...

I just made this for dinner tonight. I added a little sugar as suggested, and it was great. My 22 month old son ate two drumsticks and was looking for more. I was going to add a splash of lime juice at the end, but I forgot. Thanks for all the great recipes!

Anh said...

Hi Stephanie!

I made this tonight with your recommendations - the 2T of brown sugar and red pepper. It was so delicious! The lime makes all the difference at the end! Now I can say I've made an Indonesian dish :)

Mika said...

Made this tonight. Thanks.

I was so uninspired about dinner tonight & then found this recipe. I love Indonesian food (being 1/2 dutch) and had all the ingredients in the house. Best part was 2 out of 3 kids even ate some! a minor miracle in our house.

I did add brown sugar, red pepper flakes and a splash of lite coconut milk and increased both ginger & garlic. Served it with rice and spinach.

April said...

OMG, I made this tonite and my husband LOVED it! It was so good I think this is going to be a regular in our house. Thanks so much for having the most awesome blog out there!

Catastrophe Waitress said...

This is cooking in my crockpot right now! Thank you!!!

Erin

Catastrophe Waitress said...

I just wanted to let you know that this turned out awesome! My husband was SO impressed and my kids loved it! I wanted it saucy so I didn't add any of the sauce ingredients until the chicken was about half cooked (it was frozen solid boneless/skinless breasts when I put it in the crock). I did add some sugar to the mix too and some extra ginger at the end. Ooh it was yummy though, possibly my fave as I go through your recipes and try them.

TY!!!!

Erin

J. said...

I am cooking this in the crock right now and it is making my house smell sooooo good! I 1.5ed the amount of chicken and doubled the sauce...I didn't realize how much "juice" comes out or I wouldn't have doubled the sauce at all--it just looked like so little sauce and I thought it was going to burn! Oh well, it's definitely not burning now and it has a lovely sauce!l....it smells divine and the chicken is falling apart in a lovely way.

Granny's Daughter said...

This is SOOOOOO good!

I only had boneless, skinless chicken breasts. Don't know if that made any difference, but I didn't have any "runny" or extra sauce. And the sauce was so good, I'd make more next time!

I used Jiffy peanut butter and didn't add sugar -- it was sweet enough. I did add a little bit of red pepper flakes. This was definitely not a bland dish -- it had plenty of zip to it.

Yum!!!

graceling said...

This is finishing in the crockpot while the table is being set and the veggies are finishing...

Oh my word, this turned out well. I just did a quick taste test and decided it did need something (I'm pregnant, so most foods "need something" for me.) I added a few circles of teriyaki, a bit of brown sugar and a few dashes of garlic powder.

I also managed to stuff this (about 1.5-2 lbs of chicken thighs) into my 2 qt. crock- I would normally have put this in my 4 qt., but I was concerned about it burning while I was out running errands. The crock was full, but the sauce is nice and saucy and NOT burnt!

Here's hoping the kids will eat it since it has peanut butter! Thanks for another great recipe!

Kristen Bolander said...

I made this tonight. Mine was less runny like yours looks like. Actually, it burned quite a bit on the sides. If your going to make this, I would wipe the sides and only cook it on low for 4-5 hours. I cooked for 7 hours on low and it was almost dry. I'll be scrubbing a lot tonight! The whole family loved it. I had a friend make it tonight too and her kids loved it!

Anonymous said...

I making the Indonesian Chicken right as I type...theres been a little issue with burning edges so I decided to add a little water and keep a watchful eye on things. So far so good..also smells delicious. I added extra PB just the regular kind, a large dolop of honey, chilli flakes and a chilli pepper. Can't wait for supper!!!Yr crock pot recipes are fantastic I'm slowly working my way through...!!!

Dr.Milk said...

I've made this a few times recently. I add 1/2 cup pureed butternut squash and 1/2 cup of chicken broth to the sauce-- this makes it saucy enough to serve over noodles. We serve it with matchstick carrots and red peppers, and yum!!

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